Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Anti-oxidant effect of extracts of kinnow rind,pomegranate rind and seed powders in cooked goat meat patties

To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rind powder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4 ± 1 °C) of goat meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab L value significantly (P < 0.05) lowered in PRP followed by PSP and KRP patties. Sensory evaluation indicated no significant differences among patties. Further, a significant (P < 0.5) reduction in TBARS values (lipid oxidation) during storage of goat meat patties was observed in PRP, PSP and KRP as compared to control patties. Average TBARS values (mg/kg meat) during refrigerated storage (4 ± 1 °C) were significantly lower in PRP, followed by PSP and KRP as compared to control. The overall anti-oxidant effect was in the order of PRP > PSP > KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products.     

Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat

The antioxidant potential of pomegranate rind powder extract (PRP), pomegranate juice (PJ), and pomegranate seed powder extract (PSP) was evaluated in raw ground pork meat stored at 4±1°C for 12 days. The pH values decreased from 5.88 to 5.61. The standard plate count in the PRP group was significantly (p<0.05) lower than that in all other groups. Butylated hydroxyl toluene (BHT) and PRP significantly (p<0.05) reduced lipid oxidation compared to PJ and PSP. Samples with antioxidants had significantly (p<0.05) reduced peroxide formation than control group. Antioxidant effectiveness was in the order: BHT>PRP>PJ>PSP>control. Lightness (L* value) was lowered by the addition of PRP, PJ, and PSP. The overall acceptability scores of PRP, PJ, PSP, and BHT treated samples were higher than that of control samples. The results indicated the potential of natural functional ingredients to enhance quality of raw ground pork meat.     

Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products

The antioxidant and antimicrobial potential of pomegranate peel and seed extract was investigated. Pomegranate peel extract (PE) showed excellent antioxidant activity while the seed extract (PS) did not have any significant activity. The IC₅₀ value of PE for 2,2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 4.9 μg mL^–1 while that of Butylated hydroxy toluene was 21.2 μg mL^–1, indicating that it was a stronger antioxidant. The efficacy of PE in scavenging hydroxyl and superoxide anion radical was also very high. It also had good reducing power and iron chelation capacity. PE showed good antimicrobial activity against Staphylococcus aureus and Bacillus cereus having minimum inhibitory concentration of 0.01%. Pseudomonas could be inhibited at a higher concentration of 0.1% while it was ineffective against Escherichia coli and S. typhimurium. Addition of PE to popular chicken meat products enhanced its shelf life by 2–3 weeks during chilled storage. PE was also effective in controlling oxidative rancidity in these chicken products.     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action

Three experiments were conducted to assess the antioxidant efficacy of spice extracts in cooked meat. In experiment 1, antioxidant activity of 13 common spice extracts was screened in a liposome system. Six of the extracts (clove, rosemary, cassia bark, liquorice, nutmeg, and round cardamom), identified to have the greatest total phenolic contents, were strongly inhibitory of TBARS formation. In experiment 2, 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing power, and metal chelation of these six spice extracts were evaluated. Clove exhibited the greatest reducing power, and all had strong DPPH scavenging activity. In experiment 3, clove, rosemary, and cassia bark extracts were further tested for in situ antioxidant efficacy. Cooked pork patties containing these spice extracts had markedly reduced TBARS formation and off-flavour scores but a more stable red colour, during storage. The results demonstrated strong potential of spice extracts as natural antioxidants in cooked pork products.     

石榴皮提取物的抗氧化作用研究

分别以水、甲醇、丙酮和乙酸乙酯为溶剂,对石榴皮中的多酚进行了提取,得到4种提取物。采用油脂过氧化值(POV)法和二苯三硝基苯肼(DPPH)自由基法研究了提取物的抗氧化活性。结果显示,4种提取物均具有抗油脂过氧化和清除DPPH自由基的能力,其抗氧化活性随添加量的增加而增加。4种提取物中,丙酮提取物的抗油脂过氧化作用最大,其次为水提取物和甲醇提取物,乙酸乙酯提取物的抗油脂过氧化作用最小。当丙酮提取物添加量为猪油质量的0.1%时,其抗油脂过氧化活性接近添加量为0.02%茶多酚或BHT。4种提取物对DPPH自由基的清除能力大小顺序依次为:水提取物、丙酮提取物、甲醇提取物和乙酸乙酯提取物。浓度为0.0175 mg/mL的水提取物对DPPH自由基的清除率高达85.2%,高于BHT,但略低于茶多酚。石榴皮多酚是一种有效的天然抗氧化剂。     

天然抗氧化剂在纯鸡肉粉生产中的使用效果研究

根据纯鸡肉粉工业化生产工艺特点,研究了单一天然抗氧化剂迷迭香提取物、茶多酚、VE在生产中的使用效果、最佳添加工序与最佳添加浓度;进而研究了三个不同组合的复合天然抗氧化剂的抗氧化效果。实验表明,在纯鸡肉粉生产中,浓度0.005%的迷迭香提取物和浓度0.01%的VE为最佳抗氧化组合。      

石榴渣多酚提取及抗氧化活性研究

以石榴渣为实验原料,优化石榴渣多酚提取的工艺,并研究它的抗氧化性质。在单因素实验的基础上,利用响应面分析法(Response Surface Methodology,RSM)中的中心组合设计对石榴渣多酚的提取条件进行优化。用传统的溶剂提取法提取石榴渣中的多酚类物质,并利用福林酚法测定其含量。其抗氧化性用DPPH自由基清除能力和还原能力来评价。结果表明,最佳的石榴渣提取工艺条件是:41%的乙醇作溶剂,液料比20 m L/g,在62℃下提取3.5 h时多酚的得率最大为4.88 mg GAE/g,与预测值5.034 mg GAE/g接近。石榴渣多酚有较强的DPPH自由基清除率,且总抗氧化性与提取的石榴渣多酚浓度呈正相关,相关系数为0.9988。      

石榴籽多酚的体外抗氧化活性

目的:为拓展石榴籽开发用途,了解其多酚粗提物和纯化物的体外抗氧化活性作用强弱。方法:本实验采用有机溶剂浸提法提取石榴籽中的多酚物质并以有机溶剂萃取法进行纯化,采用ABTS法、邻苯三酚自氧化法、Fenton法和DPPH法测定了石榴籽粗提液及纯化液对ABTS自由基、羟基自由基、超氧阴离子和DPPH自由基的清除能力。结果表明,石榴籽中的多酚粗提液和纯化液对ABTS、DPPH自由基均有较强的清除能力,而对超氧阴离子自由基和羟基自由基的清除能力较弱;多酚粗提液清除ABTS、DPPH自由基的IC₅₀值分别为37.13 191.82 μg/mL,多酚纯化液清除ABTS、DPPH自由基的IC₅₀值分别为29.11、143.26 μg/mL;纯化液对ABTS自由基、羟基自由基及DPPH自由基的清除能力强于粗提液。     

Effect of salt,kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage

Effects of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat stored at 4 ± 1 °C was evaluated. Five treatments evaluated include: control (only meat), MS (meat + 2% salt), KRP (meat + 2% salt + 2% kinnow rind powder), PRP (meat + 2% salt + 2% pomegranate rind powder) and PSP (meat + 2% salt + 2% pomegranate seed powder). Addition of salt resulted in reduction of redness scores. Lightness increased in control and unchanged in others during storage. Redness scores declined and yellowness showed inconsistent changes during storage. Thiobarbituric acid reactive substances (TBARS) values were higher (P < 0.05) in MS followed by control and KRP samples compared to PRP and PSP samples throughout storage. The PSP treated samples showed lowest TBARS values than others. Percent reduction of TBARS values was highest in PSP (443%) followed by PRP (227%) and KRP (123%). Salt accelerated the TBARS formation and by-products of kinnow and pomegranate fruits counteracted this effect. The overall antioxidant effect was in the order of PSP > PRP > KRP > control > MS. Therefore, these powders have potential to be used as natural antioxidants to minimize the auto-oxidation and salt induced lipid oxidation in raw ground goat meat.     

石榴皮提取物与焦磷酸钠复配对猪肉饼品质的影响

为探究焦磷酸钠(sodium pyrophosphate,TSPP)、异抗坏血酸钠(sodium D-isoascorbate,D-VCNa)与石榴皮提取物(pomegranate peel extract,PPE)复配使用在肉制品中是否具有协同增效作用,以丁基羟基茴香醚(butyl hydroyanisole,BHA...     

Effect of processing technology on the quality and composition of lipids of precooked chicken patties

The effect of processing technology on the quality and composition of lipids of raw meat and precooked ready-to-eat fried chicken patties was studied. Chicken cutlets were obtained by two processing technologies, which mainly differed by the order of the applied thermal treatments (flash-frying and humid steam-convection oven cooking). In the traditional technology, samples were flash-fried and then subjected to oven-cooking, whereas these two processing phases were inverted for the innovative one. Lipid hydrolysis (total fatty acids, free fatty acids, diacylglycerols, free cholesterol) and oxidation [peroxide value (POV) and cholesterol oxidation products (COP)] were evaluated in the raw meat, prefinal and final products. Lipid hydrolysis was significantly more intense in the final products obtained by the innovative technology, whereas no significant differences were found in the oxidation parameters between the products obtained by the two processing lines.     

Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties

Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties.     

Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties

The effect of feeding fat sources on the quality and composition of lipids of raw meat and precooked ready-to-eat fried chicken patties was studied. Two homogeneous groups of broilers were fed with animal fats and vegetable oils, respectively. A traditional technology (flash-frying and humid steam-convection oven cooking) was employed to produce the patties. Lipid hydrolysis (total fatty acids, free fatty acids and diacylglycerols) and oxidation (peroxide value (POV) and cholesterol oxidation products (COPs)) were evaluated in the initial, intermediate and final products. Lipid hydrolysis and oxidation were more intense in ground raw meat obtained with animal and vegetable fat integration, respectively. However, these differences tended to decrease along the technological process, due to the addition of other ingredients and the oil absorption. Although flash-frying and humid steam-convection oven cooking promoted lipid degradation, the overall quality of the precooked chicken cutlets was acceptable (low POV and COPS values) and greatly depended on the quality of the raw meat and the frying oil.     

Relationship between the solubility,dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5 ppm vs 130 ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p < 0.05) the thiobarbituric acid reactive substances (TBARS) by 39%–47% and 37%–40% in cooked buffalo meat and chicken patties at lower dosage (22.5 ppm) relative to control samples. However, at higher dosage (130 ppm) the TBARS values were reduced (p < 0.05) by 86%–96% and 78%–87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p < 0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color.